Italian Braised Beef Ragu with Parmesan Polenta
Italian Braised Beef Ragu with Parmesan Polenta Slow-cooked braised beef in a hearty homemade Italian tomato garlic sauce on top of creamy parmesan polenta. A true comfort food!
Servings: 6
Ingredients
- (1) 2.5 to 3 lb. Beef Roast (such as chuck)
- 1 to 2 Tablespoon Olive Oil
- 1 to 2 teaspoons Salt
- 1 teaspoon Pepper
- 5 Garlic Cloves (minced)
- 1 large Onion (diced)
- 1 Carrot (diced)
- (1) 28-ounce can San Marzano Tomatoes (puree in blender)
- 1/4 cup Tomato Paste
- 1/2 cup Beef Broth
- 8 Fresh Basil Leaves (chopped)
- 1 teaspoon Red Chili Flakes
Parmesan Polenta:
- 8 Tablespoons Salted Butter (divided)
- 1 small Onion (minced)
- 1 teaspoon Salt
- 2 cups Whole Milk
- 4 cups Water or Beef Broth
- 1 1/2 cups Polenta (corn grits)
- 1 cup Parmesan Cheese
Garnish:
- Fresh Basil
- Parmesan Cheese
Instructions
Slow Braised Italian Beef Ragu:
- Heat a large skillet or pot over medium-high heat. Add oil and then carefully place roast on in the pan. Be cautious of splattering oil. Sear on both sides for about 2-3 minutes.
- Place the beef roast into the slow cooker. Season with salt and pepper. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes.
- Cook on low for 8 hours. Shred meat with two forks. Taste for seasoning and add more salt as needed.
- While meat is cooking, cook polenta 30 minutes before ready to serve. See below for polenta instructions. Place the parmesan polenta in a bowl and top with beef ragu and top with freshly grated parmesan cheese and fresh basil.
Parmesan Polenta:
- Heat a large heavy saucepan over medium heat. Melt 4 Tablespoons of butter. Add the onion and cook until softened, about 5 minutes.
- Increase heat to medium-high and add the milk, water, and salt. Bring to a boil. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.
- Simmer, stirring often every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.
- Remove from heat and stir in the remaining 4 Tablespoons of butter. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed
Notes
Polenta recipe adapted from Five Mary's Ranch Cookbook